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Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable ins Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine.
Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:
- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt
- Queso Fundido with Roasted Poblano Vinaigrette
- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema
- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa
- Seared Tuna Tostado with Black Bean Mango Salsa
- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce
- Spicy Coconut Tapioca with Mango and Blackberries
Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.

Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable ins Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine.
Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:
- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt
- Queso Fundido with Roasted Poblano Vinaigrette
- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema
- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa
- Seared Tuna Tostado with Black Bean Mango Salsa
- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce
- Spicy Coconut Tapioca with Mango and Blackberries
Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.

Very well-written, entertaining cookbook chock full of Bobby Flay's signature fare and for those who enjoy every single thing on their plate to have that Southwestern taste to it, you'll be overjoyed. To me, it gets very old very quickly, but I'm not judging the recipes, I'm reviewing the book.
As far as cookbooks go, you won't find another one as well put together. This guy and Mario Batali know how to write a cookbook.

5 out of 5

Jenny–Sep 18, 2011

After eating at Mesa Grill, I had to bring this home!!

4 out of 5

Jackie–Jan 14, 2019

Great recipes all with a southwestern flair.

4 out of 5

Eva Jonas–Dec 01, 2017

Read this book if you want be master chef.

5 out of 5

Beverly–Feb 08, 2018

The flavors look really interesting. Haven't had a chance to cook from it yet.

4 out of 5

Erin–Jul 23, 2019

as always, wonderful in this contemporary with no fantastic or sf elements but a surprise in the ending!

4 out of 5

Evan Broder–Apr 15, 2015

I love the food at Mesa Grill - I go almost every time I'm in Las Vegas, and have never been disappointed. So I was thrilled to get my hands on the cookbook, and haven't been disappointed in that either.
I've run into two problems with this cookbook. First, the recipes tend to call for some obscure ingredients - especially chiles. It's not uncommon for a recipe to call for 2 or 3 different types of fresh or dried chiles. Some are easy to come by, and some are not. We learned to make substitutions I love the food at Mesa Grill - I go almost every time I'm in Las Vegas, and have never been disappointed. So I was thrilled to get my hands on the cookbook, and haven't been disappointed in that either.
I've run into two problems with this cookbook. First, the recipes tend to call for some obscure ingredients - especially chiles. It's not uncommon for a recipe to call for 2 or 3 different types of fresh or dried chiles. Some are easy to come by, and some are not. We learned to make substitutions pretty quickly. Second, we've had a hard time getting sauces to thicken as written. I think a lot of his recipes were written assuming very gelatin-heavy stocks and broths, and store-bought stocks just can't deliver. Adding a bit of slurry tends to solve that problem (and I'm sure making your own stock would help, too).
Overall, though, the flavors of the dishes have been great, and the techniques have been very accessible. I'd strongly recommend this to anyone who likes Mesa Grill's style of food, or southwestern food in general.

4 out of 5

Vanessacylabq.com–May 23, 2012

I really liked this cook book. Being from the southwest I enjoy a new twist on classics like tamales. The recipes are slightly involved like the 16 spice chicken and even living in New Mexico found some of the ingredients hard to come by. I still think the recipes are easy enough to follow and are creative for those in the mood for something different. They are on the spicy side so feel free to buy mild or medium spice level. I can see some people having to order ingredients online depending on I really liked this cook book. Being from the southwest I enjoy a new twist on classics like tamales. The recipes are slightly involved like the 16 spice chicken and even living in New Mexico found some of the ingredients hard to come by. I still think the recipes are easy enough to follow and are creative for those in the mood for something different. They are on the spicy side so feel free to buy mild or medium spice level. I can see some people having to order ingredients online depending on location but still a fun cook book to try.

4 out of 5

Catherine Woodman–Jul 29, 2011

My real beef with Bobby Flay is that the recipes NEVER taste as good as they look00there is a real problem with the seasoning (to my palate at least) and so while the flavor combinations he comes up seem interesting and innovative, somehow they do not pop the way they seem like they would, and so while he has fabulous flair as a chef, I wouldn't get another one of his cookbooks. I have never been tot he Mesa Grill, so can't comment on that--maybe this accurately reflects the food of the restaura My real beef with Bobby Flay is that the recipes NEVER taste as good as they look00there is a real problem with the seasoning (to my palate at least) and so while the flavor combinations he comes up seem interesting and innovative, somehow they do not pop the way they seem like they would, and so while he has fabulous flair as a chef, I wouldn't get another one of his cookbooks. I have never been tot he Mesa Grill, so can't comment on that--maybe this accurately reflects the food of the restaurant.

5 out of 5

Wendy–Feb 18, 2010

My 19 year old son has made so many delicious meals and dishes from this beautiful and excellent cookbook. For those who love each dish to be spicy and distinct try this book. For those who want their children to make a successful and fun dinner for the family trust me it is a great starter cookbook for your teenager.

4 out of 5

Sean–Dec 26, 2007

Highly recommended in you like this cuisine. I've made three recipes so far -- Red Chile-Mustard Vinaigrette (Yummy, easy); Shrimp and Roasted Garlic Tamales (involved, good, but not nearly as good as what I had at the restaurant); Ranch-style Eggs With Chorizo and Tomato-Red Chile Sauce (easy, better than Huevos Rancheros,and a reason to buy creme fraiche).

5 out of 5

Megan–Aug 03, 2014

While all the dishes sound delicious (particularly the ones with sweet potato and plantain), I forgot how into sauces Bobby Flay could be. They make the recipes more complicated, and there are a lot of little pieces for each dish. Definitely a cookbook to be used on the weekend.

4 out of 5

Kristie Sanson–Sep 12, 2016

I got to see Bobby Flay in person. This cook book is one of my favorites. It showcases the ingredients used and how to use the well.

5 out of 5

Stephanie–Dec 30, 2016

QUESO FUNDIDO. WORTH THE PURCHASE FOR THIS RECIPE ALONE!

4 out of 5

Andee–Oct 10, 2016

I love this book, I've made many awesome recipes from it.

5 out of 5

Bryce D–Oct 05, 2011

Personally don't care for the man but he can cook. I really like the southwest style of cooking this book has to offer. This is a great book.

5 out of 5

Carrie–Apr 05, 2014

One of my go-to cookbooks.

5 out of 5

Kristine Anderson–Aug 21, 2014

Some of Bobby Flay's classic recipes! Enjoy the spicy, fresh and citrus flavors of each recipe.

5 out of 5

Kim–Aug 18, 2013

Southwest style. All the recipes were appealing for their originality - look fabulous and yummy - BUT complicated. Wish someone else would cook it all for me. :)

5 out of 5

Laura Chang–Apr 13, 2011

The red chile-honey glazed salmon with black bean sauce and jalapeno crema -- I would eat this everyday if only my husband would make it that often.

4 out of 5

Michelle Fitzgerald–May 11, 2012

Bobby Flay is my hero. This book is amazing and the dishes are magic in my mouth!

5 out of 5

Martha–Apr 13, 2011

Right now I am looking through the recipes to see which ones I will fix. I will let you know more later on.

4 out of 5

Tanya–Mar 10, 2016

I was excited after visiting Mesa on a recent trip to Vegas. This book is more ambitious than I expected. We'll see how it goes once I've tried a few recipes...

4 out of 5

Lisa–Apr 05, 2013

many things look delicious and interesting but there was nothing that i think that i would attempt to make myself.